Easy Sourdough Muffins, Sourdough Discard Muffins I Baker Bettie

bakerbettie.com

Kathleen Klipp

180 grams (1 ½ cups) all-purpose flour

130 grams (⅔ cup) granulated sugar

10 grams (1 tablespoon) baking powder

¼ teaspoon salt

½ teaspoon ground cinnamon (*optional)

1 large egg, room temperature

76 grams (⅓ cup, 80 milliliters) whole milk

1 teaspoon vanilla extract

113 grams (½ cup, 120 milliliters) liquid fat (oil or melted butter, shortening, lard, or coconut oil)

120 grams (½ cup) sourdough discard (make sure you stir down the bubbles before measuring

Directions at bakerbettie.com

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